It has been a while since my last post. Here is a little update for you. I have been working hard on my career and trying to grow a business. As many of you will know, this takes a lot of time and patience. I have been spending my days out marketing instead of tucked away in my kitchen making delicious treats to share with you. However, I managed to secure some time today and here we have a new treat.

As you can see, I changed the chocolate. Otherwise it is the same! I’m hoping now that I have managed this recipe for the first time, I will be able to create some interesting new ones.

Ingredients

150g Granita biscuits

75g butter, melted

100g macadamia nuts

375g can sweetened condensed milk

2 Tb golden syrup

30g butter

50g white chocolate melts

50g milk chocolate melts

Method

First you will need to get the base ready. Crumb the biscuits. I used a food processor for this however you can also used a zip lock bag and a rolling pin if you have some anger issues that need sorting.

Preheat the oven to 180 degrees Celcius. Combine the biscuit crumbs with the 75g butter and push flat in a tray. Put this in the fridge for an hour.

Next, roast the macadamia nuts in the oven for about 7-10 minutes (or longer if you prefer). Once roasted, chop the nuts into smaller pieces.

Combine the golden syrup, sweetened condensed milk and 30g butter in a saucepan on the stove. Continue stirring until the mixture turns a caramel colour. This will take about 10 minutes.

Pour the caramel mixture onto the base so it is spread evenly. Then scatter the nuts over the top. Place in the fridge to cool while you melt the chocolate.

As you can see I have used both white and milk chocolate (because it looks prettier and tastes better). Melt the chocolate either in the microwave on a low setting or in a bowl over a saucepan with water on the stove. I used a teaspoon to drizzle the chocolate over the slice.

A friend of mine was given a Veggetti for her birthday so we decided to try out a recipe using the new tool. We decided on a quick and simple recipe which was delicious and nutritious! It tasted absolutely nothing like spaghetti however it could be a great lunch or dinner option.

Ingredients

6 zucchini

Pinch of salt

2 cloves garlic, chopped finely

4 anchovies, chopped finely

1 chilli, chopped finely

1 Tb oil

Method

Prepare the zucchini using the Vegetti.

This is me right before slicing my finger on the Veggetti.

Sprinkle the salt over the zucchini and allow to drain for about 20 minutes (as you can see we had put a colander into a bowl to allow for this)

Cook the anchovies, chilli and garlic in the oil. Put them in a bowl near the stove.

Dry the zucchini with some paper towel. Then cook the zucchini in the same pan as the anchovies mix. Once zucchini has softened, add the anchovies mix and cook through for about 3-4 minutes.

After attending a conference yesterday where the amazing and incredible Stephanie Alexander spoke, I have decided to change my recipe names. She pointed out that we should be focusing on the sensual aspects of food rather than calling it ‘healthy’ or ‘good for you’. Her message resonated with me – eat a variety food that you enjoy and makes you feel good, with fresh produce and lots of colours, and the nourishment will follow.

So from now on my goal is to label my recipes by taste, appearance, scent and potentially even sound. For those who are interested I will still be adding in the nutrition points. I am a dietitian after all however this is not going to be our focus. Our focus is to eat the food that makes us feel good. Keep in mind, this is not the same for everyone.

So now I will introduce to you the basil pesto I made the other day with a close friend. We both love cooking and this was our lunch. This recipe was supposed to be made with the fresh basil I had been growing in my garden HOWEVER a member of my family who will remain unnamed thought it was a weed and pulled it out. This led to a frantic trip to the shops to replace the missing basil.

This recipe was incredibly filling and satisfying. Not only was it packed with vitamins and minerals from the basil, there were healthy fats from the pine nuts and extra virgin olive oil.

Ingredients

Handful of spaghetti

2 cloves garlic, finely chopped

1/4 cup pine nuts

1 1/2 cups basil

3/4 cup parmesan cheese (plus a bit extra to sprinkle over the top)

5 Tb extra virgin olive oil

Method

Cook the spaghetti in a pan of boiling water on the stove.

While the spaghetti cooks, you can prepare the pesto. Place the basil, garlic, pine nuts and cheese in a food processor with a bit of the oil. Pulse mixture and gradually add the oil until ready.

Drain spaghetti and mix in pesto. Throw some extra parmesan cheese and basil leaves on the top to serve. Yum!

Enjoy!

Note: The Stephanie Alexander Kitchen Garden Foundation works in schools to grow and cook fresh produce with the children. This program allows the children to learn how to grow and harvest their food and well as prepare and cook it. It is incredible!

First disclaimer: This recipe is not quick and something that is a great idea to do with the kids (in case you hadn’t already worked that out at ‘espresso ganache’). This is a special grown up recipe. Party time!

Second disclaimer: This recipe is not my own. My lovely friend found it on Gourmet Traveller for us to try. I will put the link at the bottom of the post. I did however make some changes because let’s be honest, when do I ever stick to a recipe.

For those who are not fans of dark chocolate, I would recommend substituting milk chocolate instead of dark chocolate or doing half half. This cake is very rich! I also did not add the chocolate liqueur in the espresso ganache, simply because I did not have it available at the time.

Ingredients

6 eggs, separated

Pinch of salt

330 g raw caster sugar (split in half i.e. 165g and 165g)

180 g hazelnut meal

20 g Dutch-process cocoa, sieved, plus extra to serve

160 g softened butter

250 g dark chocolate (55% cocoa solids), melted

30 ml espresso-strength coffee

Espresso ganache

160 ml pouring cream

20 ml espresso-strength coffee

180 g dark chocolate (70% cocoa solids), finely chopped

Method

Preheat the oven to 180 degrees Celcius. Line the base and sides of a 25 cm round cake tine with baking paper. (Important: you must line the sides – I was lazy and learnt my lesson the hard way)

Whisk the egg whites with a pinch of salt until soft peaks form. Add 165g sugar gradually and beat until stiff and glossy.

Fold in the hazelnut meal and cocoa then place mixture in the base of the cake tin (make sure it is smooth at the top). Bake until skewer draws clean (approx. 20 minutes).

Whilst this is baking, begin your next layer. Beat the rest of the sugar with the butter until light and creamy. Continue beating while you add the egg yolks one by one. Melt the chocolate and combine into mixture along with the coffee.

Pour the second mixture over the first (once the first has finished baking) and place in the oven for around half an hour until the centre is firm. Place into the fridge for a few hours to cool.

On to the ganache: bring the cream and coffee to the boil on the stove. Then take off the heat and add the chocolate. I put the chocolate in my little food processor to cut it finely. Pour the ganache over the cooled cake and put back in the fridge for another couple hours.

Remove cake from the tin and decorate as your heart desires. We placed frozen raspberries around the edge but you let your creative juices flow!

My mother had this salad at a café recently and asked me to replicate it. I have made a few alterations (as I always do) and would like to share it with you. This salad is great for summer and looks beautiful on a table if you have friends coming over for a meal.

This salad has some great components which not only make the meal taste great, but also provides a range of nutrients that will be beneficial for your body and will keep you feeling full and satisfied. The avocado is a great source of healthy fats while the prawns will provide protein. The vegies such as the lettuce, cucumber, tomato and carrot will provide a variety of vitamins and minerals and will also be a great source of fibre to help you feel fuller for longer.

Serves 2

Ingredients

10 prawns

½ Lebanese cucumber, chopped

1 tomato, chopped

1 carrot, grated

Handful of lettuce, chopped

½ avocado, sliced

1 small mandarin pulled apart (peeled if you’re feeling fancy)

Ranch sauce or other dressing of your choice

Method:Combine the ingredients in a bowl and serve. As you can see I cheated and used ready to eat prawns however you could also cook up some prawns in a pan with some garlic.

Enjoy!

P.S. I’d like to write a post to answer some healthy eating questions you may have so leave some questions in the comments for me!

This recipe I made up this week for the first time and after tasting it, I loved it so I hope you love it too!

Ingredients

1 clove garlic chopped

2 Tb Hoisin sauce

2Tb soy sauce

2 chicken thighs*

Vegetables of your choice. In this recipe I have used zucchini, cauliflower and pumpkin.

(See what the broccoli is for later)

Method

Soak the wooden kebab sticks in water. This may prevent them from catching fire on a BBQ however there is debate whether the soaking is necessary. You choose 😉

Chop the chicken into small square pieces. Marinate in the garlic, hoisin sauce and soy sauce mixture.

Put the chicken and vegetables on the skewers. Place the skewers on a non-stick frying pan on medium heat. I also put a lid/sheet of foil over the pan to help the vegetables and chicken cook through. Make sure to turn the kebabs frequently to prevent burning.

These kebabs would be great served with a nice leafy salad for a family BBQ.

If you are short on time (like I was – oops!) you could make these ingredients into a stir fry instead. I added some onion, then the chicken and finally the veg. I also added broccoli to this stir fry.

This stir fry is great on its own however if you are in need of some extra carbohydrate (for example – you have been walking up and down a pool for two and a half hours teaching kids to swim) you could always add some potato to the mix or some rice on the side.

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ENJOY!

Caitlin

*Chicken breast is a lower fat option however I decided to use chicken thighs as they are slightly tastier for kebabs and we are not adding too much fat when cooking.

This week I have decided to do another treat recipe as it fits in perfectly with Valentines Day. I say that because there will be a lot of people seeking food for comfort this weekend and I think this recipe will hit the spot. I am not recommending that we should use food to deal with our emotions. I do, however, think this recipe is perfect if you’re looking for a dessert to share with your partner or a friend.

This recipe was sent to me by my sister back in 2013. Now with most recipes I look at I think ‘yum id love to make that’, it then goes in a pile with all the other recipes I plan to make and I completely forget about it. Recently I have been sorting my emails and the recipe has resurfaced. By some miracle I actually made it this time. The recipe came from a lovely blogger called Fat Mum Slim.

Ingredients

5 and a half Tim Tams

15g butter melted

100ml cream

100g chocolate, chopped

½ tsp vanilla extract

1 egg yolk

Method

Put the Tim Tams in a food processor and blitz until crumbly. Add the butter and pulse until combined.

Grease two tarts tins (8cm). Divide the crumb mixture evenly into the two tins and press into the tins. Make sure to put the crumb mixture up the sides of the tins as well.

In a saucepan, place the cream over low heat and bring to almost boiling point. Remove the pan from the heat and add the chocolate. Once the mixture is smooth, add the egg yolk and vanilla.

Pour the mixture into the tart cases and chill in the fridge for 15 minutes. Preheat the over to 160 degrees Celcius.

Cook until chocolate is set. This will probably take around 15 minutes.

Chill before serving.

Top the tarts with whatever your heart desires. I chose raspberries and ice cream. The raspberries cut through the chocolate perfectly and the ice cream helped to manage the richness of the tart.

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